Roast Lamb with Cannellini Beans, Tomato and Spinach
This one pan dish of roasted goodness is ready in an hour.
|Preparation Time:||15 minutes|
|Cooking time:||45 minutes|
- 1.5 - 2kg butterflied leg of lamb
- sea salt and freshly ground black pepper, to taste
- extra virgin olive oil, as needed
- 1 large red onion, chopped
- 4 cloves garlic, chopped
- 4 ripe tomatoes, chopped
- 400g can cannellini beans, drained and rinsed
- 1/3 cup kalamata olives
- 1 teaspoon Greek oregano
- 200g baby spinach leaves
- 1/4 cup parsley leaves
Season lamb with salt. Heat 1 tablespoon oil in a heavy based roasting pan and brown lamb on both sides. Sauté onion and garlic around the lamb, mix in tomatoes, beans and olives. Drizzle everything with oil and sprinkle with oregano. Roast at 200°C for 30 minutes for medium or until cooked to your liking. Remove lamb onto a board, cover and allow to rest. Return pan to heat and simmer for 5 minutes, until thickened slightly. Stir spinach in until just wilted. Stir in parsley and season. Slice lamb and serve on a bed of beans, tomato and spinach.